Keeping the "Comfort" in Keto

Keto Comfort Foods | Maria Emmerich

International Bestselling Author, Maria Emmerich, actually paid a visit to Boise, Idaho last Sunday! We are not always a high priority when it comes to book-signing tours. This is primarily because Los Angeles has a higher population than our entire state. Still, Maria blessed eager attendees—with her energy and inspiration—at our only Barnes & Noble.

Largely, my adult journey into the low-carb/ketogenic lifestyle has been narrated by Jimmy Moore via his remarkable podcasts on Livin' La Vida Low-Carb. Jimmy and his expert guests have given me much-needed guidance. Throughout Jimmy's 1300+ episodes, Maria Emmerich has been featured numerous times. Her testimony and sound advice led me to purchase iPhone Kindle versions of her books, one of which is The Ketogenic Cookbook, co-authored by Jimmy Moore.

Maria Emmerich and Karen June Miller
Boise Barnes & Noble

Maria is an engaging, transparent woman who exudes genuine interest in seeing others succeed. My first glance at her petite stature made me wonder how weight issues could have ever plagued her. Still, her adolescent struggles with weight became a catalyst for solidifying peace with food. She later became a wellness expert in nutrition and exercise physiology, with a mission for finding nutritive and delicious replacements for grains, starch, and sugar.

Maria Emmerich
Boise Barnes & Noble

Keto Comfort Foods keeps the "comfort" in Keto! With scrumptious recipes such as Browned Butter Mocha Latte, Garlic and Cheddar Biscuits and Gravy, Chicken Pot Pie, Taco Pizza, Smothered Pork Chops, BLT Stuffed Mushrooms... Am I making you hungry yet? Seriously, Maria kicks boredom to the curb.

Amazon shares this...

When you begin following the ketogenic diet, whether your goal is to promote weight loss, improve blood markers, or just enhance overall health and well-being, it’s easy to forget to enjoy food. Some people fall into a drab routine of consuming the same dishes over and over, which can lead to boredom and frustration—and ultimately to the desire to fall back into old, poor eating habits. With Keto Comfort Foods, Maria Emmerich reassures everyone on the keto diet that it isn’t difficult at all to recreate those favorite foods and meals in healthy ways—you just need to use a little creativity. By using clever low- or no-calorie substitutions for sugar and scrubbing all recipes clean of gluten-containing additives, Maria has created an incredible resource for comforting home-cooked meals that are safe enough for everyone in the family and delicious enough for the most discerning eaters. These recipes are sure to become new family favorites! 

In Keto Comfort Foods, Maria Emmerich has compiled her most soul-warming, happiness-invoking recipes. The book’s more than 170 tantalizing, hearty comfort food recipes include everything from cinnamon rolls to steak fries, and from chicken cordon bleu to tiramisu cheesecake. Maria has covered all the bases, giving you the recipes and tips you need to make delicious and healthy versions of your favorite dishes.

I love having a trove of cookbooks on my phone, but I am renewing my relationship with the tactile experience of holding a beautiful book. Stay tuned, I will be promoting Maria's future cookbooks right here at Everlovin' Low-Carb.

Smiles,

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Brussels Sprouts with Toasted Walnuts

As a kid, I hated brussels sprouts. This was uncharacteristic for me because I normally liked everything. Heck, I was a proud, card-carrying member of the clean-plate club. Yet, the canned versions of these miniature cabbages made me gag. Any attempt at swallowing them could transform a leafy ball into a misguided missile. 

My brothers and I ate our meals on high swivel stools at a 2-sided counter. When Mom opened a can of brussels sprouts, I prepared myself by holding a Dixie cup beneath the countertop. I popped the sprouts into my mouth and, when it was safe, spit them whole into the paper cup. I once hid a full cup behind the living room sofa, only to rediscover them 3 months later.

Mom eventually began roasting brussels sprouts for the holidays. The crispy outsides and the buttery, nutty flavor made me a convert. I now crave them!

Here is a recipe card from Martha Stewart Living's March 2007 edition. It is a refreshing change from roasted versions.

BRUSSELS SPROUTS WITH TOASTED WALNUTS

To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• l ¼ pounds brussels sprouts, trimmed, leaves separated, cores discarded
• ¼ cup walnuts, toasted and coarsely chopped
• 1 tablespoon fresh lemon juice
• Coarse salt and freshly ground pepper

Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.

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Fat is Back and it's Epic!

If you have never tried a sweet potato—flash-fried in duck fat—it is time to explore. Fat translates mundane into FUN-dane! It nurtures our brains and bodies back to how they were meant to function! (There's that "fun" word again.) Fat is fuel to burn and flavor to love!

I cannot imagine returning to a blasé, low-fat diet. Can you? Healthy fat is the key ingredient to low-carb satiety, pleasure, and weight loss success! After consuming enough healthy fat, I can go for hours without being hungry!

I just ordered this fatty trio from Amazon. Epic's Animal Cooking Oils Variety Pack (featuring 1 Beef Tallow, 1 Pork Lard, 1 Duck Fat) takes delicious to a new level! It is perfect for baked goods, roasted or sautéed veggies, and fabulously flaky pie crusts. Check it out HERE.

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Mini Asian Meatballs in Lettuce Cups

MINI ASIAN MEATBALLS IN LETTUCE CUPS

From: Martha Stewart Living

I have been reading Martha Stewart Living for years, always tearing out the 4 recipe cards that come with each issue. I have quite a collection and the recipes are simple to prepare. Nowadays, I sort through them looking for recipes that are naturally low-carb or can be easily adjusted.

Here is one that needs no tweaking. I have no recollection of what year or issue this was from. The cards are not dated. I scanned this recipe for your enjoyment.

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Spaghetti Squash and Basil Dried Tomato Pesto

Whether we fall back or spring forward, 

it takes me 6 months to get used to it.

~Karen June Miller

What is it about springing forward? We never complain when we gain an hour in the fall. We can even stay up too late and not kvetch. Yet, when 1 little hour disappears, people yawn through the workplace and murmur fatigue. 

After surviving the lethargy, I decided to keep dinner simple tonight. I served this dish with hamburger patties.

SPAGHETTI SQUASH AND BASIL DRIED TOMATO PESTO

• 1 medium spaghetti squash
• 1 6 oz. container of Rising Sun Farms Basil Dried Tomato Pesto
• Parmesan cheese
• Salt and pepper to taste.

1. Poke holes in a medium spaghetti squash. (I use a small screwdriver used to repair eye glasses.)
2. Microwave for 10 minutes, flipping halfway through the cooking. 
3. Allow the squash to rest for 5 minutes.
4. Slice in half and scoop out the seeds. 
5. Pull apart with a fork and place in a bowl.
6. Add the pesto, salt, and pepper. Toss and top with Parmesan cheese.
7. Serve with a protein of your choice.

Cooking Time: 15-20 minutes

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Blistered Eggplant With Tomatoes, Olives, and Feta | Martha Stewart Living

If you have ever read Martha Stewart Living, you know that there are 4 tear-out recipe cards featured in each edition. I have been saving these recipes for years. Most recipes are already low-carb or can be easily adapted. This one will have you salivating just by reading it.

Blistered Eggplant With Tomatoes, Olives, and Feta

Martha Stewart Living

(Slightly adapted for low-carb)

Active Time: 20 min.

Total Time: 50 min.

Serves: 4

• 1 large eggplant (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 3/4 pounds mixed tomatoes: small one halved or quartered, or large ones cut into 1/4-inch-thick-rounds
• Coarse salt and freshly ground pepper
• 6 ounces feta, crumbled
• 1/2 cup mixed olives
• 1/2 cup lightly packed fresh flat-leaf parsley leaves

1. Preheat broiler with rack 6 inches from hear source. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10 to 12 minutes. Flip and broil until blistered on other side, 10 to 12 minutes. Immediately transfer to a large bowl, toss with oil, and cover with a plate. Let stand until softened, 10 minutes.
2. Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. Top with feta, olives, and parsley.
3. Serve with low-carb bread.

Smiles,

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Provolone Taco Shells

Can we taco? You bet! 

Traditional corn and flour tortillas add substantial carbs to a meal. Even low-carb tortillas add up quickly. Lettuce wraps or lettuce boats are a nice alternative, but have you tried baked provolone taco shells?

I  discovered these taco shells through Kathryn's Low Carb Kitchen in a recipe called "Bacon Taco's". I was intrigued by the use of cheese for the shells because carbs would not be an issue. After trying them, the texture and taste satisfied anything I had missed with conventional tacos. 

Pictured here are 3 tacos filled with ground beef, sautéed onion, cheddar, and avocado. The shells are seasoned before baking and become golden in the oven's heat. Here is the adapted recipe from Kathryn's website. 

PROVOLONE TACO SHELLS

Adapted from "Bacon Tacos"

—a recipe from Kathryn's Low Carb Kitchen

Ingredients

• Round Provolone cheese slices
• Garlic powder
• Mexican spices

Directions

1. Preheat oven to 350 degrees.
2. Place parchment paper on a pizza stone. (You can spray the parchment with cooking spray, but I found this unnecessary.)
3. Evenly space 4 slices of Provolone cheese on the parchment. Sprinkle lightly with garlic powder and Mexican spices.
4. Bake for 10-11 minutes until color is golden.
5. Immediately pick up each shell and drape it over the peaks of a non-stick taco rack. Allow to cool.

NOTES: 

• Drape the cooked cheese quickly so they won't crack as they cool.
• I make these ahead of time and store in a ziplock bag until I'm ready with my preferred fillings.

For Bacon Tacos...
Fill with bacon, cheese, cilantro, avocado, sour cream, and taco sauce.

Nutrition for each shell... 
Calories: 50
0 Net Carbs
Fat: 12
Protein: 11

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Chipotle Cauli-Rice

Cauliflower rice is a staple in my home. It is the beginning of anything you can imagine! Everlovin' LowCarb has already featured 3 riced cauliflower recipes:

• Cauliflower Tabbouleh with Pomegranate Seeds
• Asian Goulash
• Curry Cauli-Rice Salad

Whether you are a riced cauliflower enthusiast or still on the fence, I think you will enjoy Tracy Saelinger's piece, Is Trader Joe's cauliflower rice better than homemade? Tracy compares 2 popular prep methods to Trader Joe's Organic Riced Cauliflower. She also includes 2 how-to videos for stir-fry rice and a cauliflower pizza crust.

Chipotle Cauli-Rice is simple, yet perfect for variations. I love to pick up a roasted whole chicken at the natural market, tear it apart, and stir it in. This takes little time to prepare.

CHIPOTLE CAULI-RICE

Ingredients

• 2 12-oz. packages of frozen Trader Joe's Organic Riced Cauliflower
• 1 lime, juiced
• 3 green onions
• 1-2 teaspoons of chipotle seasoning (I get mine in the bulk section of a natural grocer.)
• 2 Tbsp. Organic olive oil
• Maldon salt or sea salt to taste

Instructions

1. Microwave the riced cauliflower according to the package directions and allow to cool.
2. Juice the lime and cut the onions into small pieces.
3. Add the olive oil, lime juice, chipotle, and salt. (If including roasted chicken, add it now.) 
4. Toss everything together and refrigerate.

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Uber-Tuber!

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”

~A.A. Milne

When cravings set in, I seem to go UBER-TUBER! While others are reaching for the seasonal baked goods, I am eyeballing the buttermilk mashed potatoes and potato gratin. I just happen to be enamored with one of the highest carbs on the planet.

Botanically, potatoes are classified as a vegetable, although they are nutritionally classified as a starchy food. Potatoes normally replace pasta, rice, and bread during a meal. With 2 ounces of pasta averaging 14 grams of carbohydrates; a donut, 22 grams; a cinnamon roll, 32 grams; and a whole potato, 64 grams, my food craving adds up!  

I spent this holiday season experimenting with just how much I could indulge with potatoes without gaining weight. So, I welcomed small helpings of starchy spuds. Although my cravings increased, my weight stayed stationary from Thanksgiving to Christmas. I still have weight to lose, so potatoes will need to take a backseat.

My mother, Kathy, makes Pork and Sauerkraut on Mashed Potatoes for New Year's Day. This tradition was especially exciting for my Pennsylvania Dutch husband, Barry. He grew up eating this meal. Now that we reside in Idaho, Barry prepares this himself.

While I admit to having mashed potatoes on January 1st, I swapped out the potatoes for spaghetti squash when it came time for leftovers. I even added parmesan cheese just for kicks. I did not miss those tubers!

Spud-fully,

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"Low-Carb Holiday Cookies and Bars"

With low-carb-keto bloggers like Carolyn Ketchum, there is no room for boredom. She is the writer and recipe developer behind the success of All Day I Dream About Food. Gestational diabetes became a lifelong challenge, so she created a blog to playfully share her recipes. As her popularity and readership grew, her blogging became a full-time venture. In her own words she is "...a major carnivore and an unrepentant sweet tooth." Unwilling to forfeit her love for cooking and baking, she began to convert her favorite recipes to uncompromisingly flavorful low-carb versions. 

Featured here is Carolyn's Low-Carb Holiday Cookies eBook. I have already purchased and downloaded my own copy. One look at her German Chocolate Truffles and I was smitten! Her eBook can be purchased and downloaded online. It is only $4.99 through Paypal.

WHAT YOU GET IN THIS BOOK:

• 21 of the best low carb holiday cookie and bar recipes from All Day I Dream About Food
• 4 ALL NEW, never-before-seen delicious recipes to make your holidays special
• 1 bonus recipe for sugar-free eggnog (because hey, it’s the holidays!)
• Full color photography
• Nutritional analysis of each recipe
• Advice on stocking your low carb pantry
• My best tips and tricks for successful low carb baking

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Roasted Cauliflower with Tahini Sauce

Credit: Todd Coleman | Saveur Magazine

I was craving tahini, so I borrowed a post from my previous blog, eye-dyllic. I wrote this piece in February of 2013 and included a recipe from Saveur—my favorite culinary magazine. I was not low-carbing then, yet I have always been attracted to low-carb dishes. The conflict was that my diet also included a large amount of carbohydrates.

✦   ✦   ✦   ✦   ✦

Wherever I find myself, I quickly seek out the nearest Mediterranean and Middle Eastern restaurants. Typically, I am greeted with the familiar fare and no surprises. I am generally not disappointed, but there is one dish that is often excluded.

While living in Long Beach, CA, I frequented a Middle Eastern restaurant that inhabited an old adobe-style Taco Bell. It was there that I discovered Roasted Cauliflower with Tahini Sauce! This particular dish was refreshing, unusual, satisfying, and obviously healthy! I have not had it anywhere since, so I decided to make it myself! 

Saveur magazine to the rescue! They feature a recipe with ingredients that match my taste experience. If you like Middle Eastern food, this should please you.

ROASTED CAULIFLOWER WITH TAHINI SAUCE

Serves 4—6

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 4 tsp. ground cumin
• 2 heads cauliflower, cored and cut into 1 1/2'' florets
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup tahini (a vegan sesame seed paste)
• 3 cloves garlic, smashed and minced into a paste
• Juice of 1 lemon

INSTRUCTIONS

1. Heat oven to 500°. Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25-30 minutes.
2. Meanwhile, combine tahini, garlic, lemon juice, and 1/2 cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.

Enjoy!

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Fat Sat | Grocery Outlet

Fat Sat will be a weekly Everlovin' Low-Carb feature. The post title is short for Fat Saturday and will feature LCHF (low-carb-high-fat) news, tips, and inspiration.

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I now have a Grocery Outlet in my neighborhood. Being unfamiliar with the store, I immediately pictured heavily processed food. I was curious though, so I attended the Grocery Outlet Grand Opening. I was delighted to discover their NOSH merchandise (natural-organic-specialty-healthy), which includes many low-carb essentials.

I found plenty of products labeled gluten free, but nothing specifically identified as low-carb. Gluten free products usually replace the culprits with other carbs, so I read a lot of Nutrition Facts. I ended up scoring some quality goods at serious savings!

The only drawback of any outlet is the limited availability of products. Yet, I have seen many favorites reappear.

Here are some of the low-carb items that I have picked up at Grocery Outlet...

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Bacon Onion Rings with Simple Sriracha Dip

French fries may be high in carbs, but I do not regard them as taboo. I save them for special treats — especially sweet potatoes fried in duck fat.

Onion rings require more caution. Traditional recipes contain wheat and gluten. Low-carb versions use coconut flour, almond flour, or crushed pork rinds in place of bread crumbs.

Enter Bacon Onion Rings with Simple Sriracha Sauce! Raw bacon is wrapped like a wreath around onion hoops. Thick-cut bacon yields rings that are more like a meal. Standard bacon (1/16 of an inch) creates rings that are light and crispy. Partnered with the dip, this appetizer is a novelty!

NOTE: Trader Joe's Sriracha Sauce contains 1 gram of sugar per teaspoon. The carbs will mount quickly, so I mix it with avocado oil mayonnaise for a healthy low-carb dip!

BACON ONION RINGS WITH SRIRACHA DIP

INGREDIENTS

THE RINGS

• Several large onions. (You will only be using the outer rings, so estimate how many bacon onion rings you would like to make.) 
• Thick or thinly sliced bacon without nitrites/nitrates—preferably sugar-free. (Thin slices will require about 1½ slices per ring; thick slices about 2½.)

THE DIP

• Trader Joe's Sriracha Sauce
• Avocado oil mayonnaise
• Dried marjoram, parsley, or chives.

DIRECTIONS

1. Preheat the oven to 275˚.
2. Cut the ends off of the onion(s) and then slice the onion(s) in half across the equator.
3. Slice each of those halves in half, cutting in the same direction. The rings need to be about ½ inch tall.
4. Separate the rings by 2's. I use 4-6 outside rings, depending on the onion's size, reserving the rest of the onions for something else.
5. Wrap each of the double rings with bacon. The bacon will cling to itself. Tuck the ends underneath the rings.
6. Using a rimmed baking sheet lined with foil, you can place the rings directly on the foil or use a greased rack. Both ways work for me.
7. Place rings in the oven and bake for 60-90 minutes. Thick bacon will require the full 90 minutes —  maybe less for thin bacon. 
8. For crispier rings, place them under broiler for a few minutes at the end of cooking. Stay with them to prevent burning.
9. The Sriracha Dip is a blend of avocado oil mayonnaise and sriracha sauce. The ration is 3 parts mayonnaise to 1 part sriracha sauce. Make as much as you need. Add a dried herb for more gusto.

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Hot Garlic Sauce | Mojo criollo para viandas y carnes

Most sauces, marinades, and dressings are naturally low-carb as long as they are sugarless and grainless. Of course, cooking from scratch gives us complete control over carbs. Think of sauces, marinades, and dressings as wardrobe and accessories. (That is, after all, the real reason I enjoyed my childhood Barbie.) Any dish can undergo a dramatic quick-change with little fuss.

Chef George Geary wrote a cookbook called 500 Best Sauces, Salad Dressings, Marinades & More. Seriously! We could eat chicken breasts for 16 months straight and never duplicate a flavor profile!

Here is a versatile Cuban sauce. It is borrowed from In a Cuban Kitchen by Alex Garcia, published in September of 2004. Although carbs are central in Cuban cuisine, I have not met a carb that cannot be tweaked. Garcia's dishes are irresistible and use the freshest ingredients!

HOT GARLIC SAUCE | MOJO CRIOLLO PARA VIANDAS Y CARNES

From: In a Cuban Kitchen

By: Alex Garcia

• 1/4 cup olive oil
• 1 medium white onion, chopped fine
• 6 garlic cloves, chopped
• 1/2 bunch fresh parsley, stems removed and chopped fine
• 1/2 bunch fresh cilantro, stems removed and chopped fine
• Juice of 3 limes
• 1/2 teaspoon salt

1. Heat the olive oil in a medium saucepan. Add the onion and garlic and cook until fragrant.
2. Remove from the heat and let sit for 2 minutes. Add the parsley, cilantro, lime juice and salt.
3. Serve hot over vegetables or meat dishes.

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Curry Cauli-Rice Salad

A well-stocked fridge, freezer, and pantry can spark some amazing dishes! Since I hate to be wasteful, I frequently improvise with what I have. This can sometimes sacrifice color, but never flavor. 

Hint: Do not hesitate to tweak leftovers if you feel that the original can still be enhanced. Some of our favorite meals were toyed with before I was satisfied.

CURRY CAULI-RICE SALAD

• 2 packages of Trader Joe's frozen Organic Riced Cauliflower (yields 6 cups)
• 2 heaping tablespoons of Chosen Foods Avocado Oil Mayo
• 1 tablespoon of natural stone ground mustard
• 2 nitrite/nitrate free hot dog weiners, sliced
• ½ of a large onion, diced
• 1½ cups of mixed small red and yellow tomatoes, sliced in halves or quarters depending on size
• 1 heaping tablespoon of curry (I used Muchi curry)
• Italian seasoning to taste and a little for garnish
• Maldon salt to taste (I rub it between my fingers while sprinkling)

1. Follow the directions on the riced cauliflower to defrost in the microwave.
2. Allow the riced cauliflower to cool. 
3. Add the remainder of the ingredients. Stir well and refrigerate to allow flavors to marry.

Again, I used what I had. I plan on adding red and green bell peppers along with some fresh herbs next time. The mayo and mustard dressing makes a wonderful base, not to mention the healthful benefits of avocado oil.

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6 Tips for Meaningful Meals

MEANINGLESS

I have been guilty of fast-food frenzies and driving-while-eating. Anticipation was far more exciting than the food ever was! I finally hit the brakes when I recognized that mealtime had become meaningless and rushed.

I then pursued more natural, organic choices that included whole grains and my unwillingness to dismiss sugar. It was a start, but not the remedy.

LOW-CARB TO THE RESCUE!

While low-carbing is restoring my health, energy, and common sense, I still have a challenge with timing. My family is too busy to coordinate a set dinnertime. Since eating later slows down my weight loss, I dine alone . . . a lot!

Solo meals, however, do not have to be mundane. Replace the "M" with an "F" and you have FUN-dane! Every meal should be celebrated and here are 6 ways to accomplish that.

SATISFY THE SENSES

Keep it visual...

Add personal touches such as favorite linens, place settings, or a small floral centerpiece. Use herbs for garnish. Employ simple food styling. Example: I used a tonal camera filter on this photo to emphasize the crosshatch slice on the sausage.

Relish aroma...

Make sure your spices are fresh and potent. Taste-testing is essential, but aroma should be a discernible precursor to the meal.

Flirt with flavor...

Allow the 5 basic tastes (umami, sweetness, sourness, bitterness, and saltiness) to throw a tastebud party! Do not forget FAT—the low-carber's best friend. Fat adds flavor.

Remove distraction...

A meal is a short journey. Turn off the TV. Put the book, project, and smart phone aside. Have a prepared and relaxing playlist ready to listen to. Avoid anything causing stress—like politics!

Focus on the food...

When is the last time you chewed slowly and thoughtfully? Try putting the fork down between bites (not as easy as it sounds). Pretend you are a food critic and identify all that you are tasting. 

Understand satiety...

Okinawans practice hara hachi bu which means “eat until you are eight parts (out of ten) full” (Wikipedia) or 80% full. This requires stopping the meal before the stomach has stretched to make room for it. Satiety does not occur because your stomach is full. It has more to do with the brain reacting to the chemicals in your food, which takes about 20 minutes to kick in. The chemicals then rise and stay elevated for 3 to 5 hours before hunger is experienced again. 

The beauty of a low-carb lifestyle is that satiety is easily achieved when meals find a balance between low-carb vegetables, moderate meat, and plenty of high quality fats.

NOTES

1. The Smoked Andouille Chicken Sausage is precooked and nitrate/nitrite free. After slicing it, I microwaved it for 45 seconds. (It will naturally open up when heated.) I nested the sausage in a salad comprised of cucumber, tomato, and feta cheese—with Pomegranate Vinegar drizzled on top. 
2. The sausage and the vinegar were purchased from Trader Joe's. I also find sausage deals (Aidelle's) at Grocery Outlet. Of course those are hit and miss.
3. Check out Still Tasty for spice shelf-life information.

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Saveur Magazine

Saveur is my absolute favorite culinary magazine! It reminds me of Disney's It's a Small World—only in the warmth of an ethnic kitchen. The photos and personal perspective invite me into its pages, making me a mealtime guest.

Saveur's website shares the following...

This magazine truly speaks to people who are enthusiastic about creating artful cuisine. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events. If you are an adventurous eater who loves tasting all different kinds of food and exploring their heritage, you will love what Saveur has to offer.

This blurb describes me, too. I view myself as an "adventurous eater" and for the very reasons listed. Being raised on a traditional American diet left a plethora of exotic foods off of the shopping list. There are so many cultures, regions, and foods to explore; and Saveur inspiringly provides the transportation.

World cuisine recipes obviously include some grains and sugar, but most of Saveur's recipes can be easily modified with real food. It is true that using substitutes like almond or coconut flour will alter the texture of certain recipes. If done right, though, flavor will not be sacrificed.

The Saveur website is currently offering a year's subscription for $19.95—a 62% savings! However, I picked up a copy of their Summer 2016 edition at Barnes and Noble and the enclosed subscription card is a far better deal. For a 73% savings, you can subscribe for only $11.97! Plus, you will receive 2 gifts: Italian Classics Vols. 1 & 2.

♫ "It's a small world after all..."

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Miracle Noodles | Shirataki

I hope to never forfeit the adventurous side of food. This is one reason why I am more focused on the culinary experience than the actual stats. I am fortunate that I can make this choice. Cutting out the carbage does involve making adjustments to traditional recipes, but nothing is beyond the help of real-food substitutions.

I have mentioned before that my favorite "P" words were pastry, pasta, and potatoes. I eat a smidgeon of potatoes and bypass pastry and pasta, but I am hardly suffering. There are so many alternatives.

For instance, I have added Miracle Noodles to the menu. Also known as Shirataki, they remind me of "cellophane" or "glass" noodles, but without the starch derived from casaba, mung beans, and potatoes. Regrettably, starch is a major carb. In contrast, Miracle Noodles are gluten, calorie, and soy free, and they are perfect for a low-carb diet. 

Wikipedia shares this:
Shirataki (白滝, often written with the hiragana しらたき) are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil's tongue yam or elephant yam). The word "shirataki" means "white waterfall", describing the appearance of these noodles.

Admittedly, the texture is more fibrous on the tongue, but the noodles absorb sauces beautifully! There is far more variety on their website; however a few of their products can be found in the refrigerated section of Whole Foods. Click HERE for recipes.

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Getting Spicy | Sumac

My husband, Barry, enjoys cooking low-carb breakfasts! He has customers who fill his empty cartons with fresh eggs from their own chickens! We are happy recipients! Yet, Barry does have a bad habit of not telling me when he has used the last of something. Today, I had butter melting in a pan only to discover that we were out the eggs!  

Accepting that my fried eggs and cream cheese would have to wait, I shifted gears. (I'm well-practiced!) The butter was sizzling, so I grabbed what we had: celery, a yellow bell pepper, onions, and natural beer bratwurst. 

I used Sumac—from Trader Joe's The Spice Route—to season my pan-fried dish. Sumac is often sprinkled on top of hummus. Its tart flavor makes it an excellent replacement for lemon. With a little Maldon salt and some chopsticks, I had a sumptuous feast!

Smiles,

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Quick Kick Salad!

Summers are not always as leisurely as I would like. I curate at a museum in an old gold rush town; my husband delivers frozen foods to customers in Idaho's Treasure Valley and Boise National Forest; and our youngest son is busy with high school football, summer camps, and a cute girlfriend. Much of the time, I just want simple. 

Trader Joe's Cruciferous Crunch collection can be embellished in a myriad of ways. Featuring kale, Brussels sprouts, broccoli, green and red cabbage, it is awaiting whatever whim I come home with.

One of our favorite preparations is Quick Kick Salad! It is low-carb, delicious, and filling.

QUICK KICK SALAD

Note: Adjust the ingredients to your personal taste.

Ingredients:

• 2 heaping tablespoons of mayonnaise
• 1 heaping teaspoon of stone ground mustard
• 1 heaping teaspoon of muchi curry (in the bulk section of a natural grocery store)
• flaky Maldon salt and pepper to taste

Instructions:

Mix the mayonnaise, mustard, curry, salt, and pepper together in a separate bowl. This ensures that the dressing is distributed evenly. Taste it first and then blend it with the Cruciferous Crunch in a larger bowl. 

Eat it right away or allow the flavors to marry in the refrigerator.

Kickingly Yours,

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